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| Wednesday, March 19, 2008 Moffles!
I MUST have this to add to my collection of waffle irons / sandwich makers. This has got to be the cutest waffler ever.
Monday, March 10, 2008 Thanks to my buddy Justin for mentioning this intriguing trend. Moffles are waffles made with mochi, the addictive sweet rice dessert from Japan, and they are apparently taking Japan by storm. Now, Nederlanders help me out here: where can I purchase mochi in Holland? I don't live in Seattle, where it is totally abundant. Must Make Moffles! Link: Moffles: Mochi and Waffles together at last Labels: waffles posted by sheryl | 1:38 PM | comments (10)
Rice pudding  On my previous post, Crispy Waffle reader Kathleen asked about rice pudding. This was good timing because rice pudding is one of those things I've been craving a lot of lately. It is one of those foods that makes everyone as happy as a baby because it essentially resembles baby food. (But tastes better of course.) This particular recipe is really easy because all it requires leftover rice; you can use already cooked rice. We always, always have leftover rice, usually sitting in the rice cooker from last night. (Go to any Asian's house. You'll probably find leftover rice from last night in the rice cooker.) One thing I noticed is that this recipe actually works best with room temperature rice. If the rice has been refrigerated overnight, it does not seem to absorb the milk as nicely, and the pudding becomes more soupy. So if you have leftover rice, make sure it is soft and at room temperature. Save the cold rice for fried rice. If you don't have leftover rice, simply prepare 1 cup of uncooked rice for this recipe, as you would normally cook rice. You can make the below recipe immediately after the rice is cooked, and it'll come out fine. One thing that makes this pudding extra yummy is that I use a vanilla pod rather than vanilla extract. You get those crunchy little bits of vanilla and a bigger hit of vanilla taste this way.
posted by sheryl | 9:07 AM | comments (3)
Revisiting a classic: chocolate chip cookies  I can bet nine times out of ten when I ask my kids what they want for dessert (and I'm in the mood to make it, that is) that they will ask for the same thing: chocolate chip cookies. Somehow this isn't surprising, even though I make tons of their other favorites: rice pudding, brownies, various tarts, ice cream even. Is it a lack of creativity? Or is it true that Americans are always craving chocolate chip cookies? (Actually, when their friends are over, none of whom are American, this is the one thing besides popcorn that they can all agree on eating). I earlier posted a recipe on chocolate chip cookies, but this is the version that I almost always go to. A couple of key things: make sure to toast the nuts first (if you are using them). This makes a huge difference in flavor. This recipe, which I've adapted and adjusted from The Best Recipe, creates not-too-sweet cookies that are chewy, rather than crispy. Do take them out of the oven earlier rather than later-- if you overbake them, they will end up crunchy later on. (They are still great later on, but I won't lie; they are definitely best a few minutes out of the oven.) A few weeks ago I was watching the movie Stranger Than Fiction. (Aside: I found that movie, cliched title and all, to be really inventive, funny and touching. Totally underrated!) In a pivotal scene, Maggie Gyllenhaal, playing a baker, gives Will Ferrell's character chocolate chip cookies. (Another funny aside: in the movie she is a tax-evading lefty kook. The name of her bakery? The Uprising.) Here is where both Kyle and I got distracted: the cookie looked great, but it was so so tiny! We were like, "what kind of baker bakes choco chip cookies the size of a dime?" Anyway, with these, you won't have a problem. Just dole at least a tablespoonful for each cookie and they will be nice and big, and taste just as good as that Stranger Than Fiction cookie looked. Classic chocolate chip cookies makes about 2 dozen cookies Ingredients 2/3 cup (150 grams) butter, melted and cooled to room temperature 3/4 cup (150 grams) packed dark brown sugar 1/3 cup (75 grams) granulated sugar 1 egg plus 1 egg yolk 2 teaspoons vanilla 2 cups plus 2 tablespoons (235 grams) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (150 grams) chocolate chips 1/2 cup (50 grams) chopped walnuts (or pecans or almonds)
Labels: recipes, the chocolatey, the sweet posted by sheryl | 12:27 PM | comments (6)
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Welcome to Sheryl's site dedicated to the humble waffle, among other sweet, savory and delicious things. I'm based in The Hague, Netherlands, and post recipes and travel (food, of course) photos. Mmmm...photos... Top Posts Categories Recent
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